Low-carb, sugar free, gluten free, dairy free Vanilla-Coconut Waffles

Preparation time: 5 minutes for the waffles, 20 minutes for the pudding topping

Cook time: 5 minutes for the waffles, 20 minutes for the pudding topping

Total time: 50 minutes (can be lowered to 10 minutes if you use a different topping)

Servings: 3

Ingredients

Waffle dough

• 5 cup almond flour
• 2 eggs
• 1/4 cup unsweetened coconut milk
• 1/4 cup natural coconut, shredded
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1,5 tablespoons Bolero Vanilla
• 1/2 teaspoon Bolero Cinnamon 

Pudding topping

• 2egg yolks
• 2 dl unsweetened coconut milk
• 2tablespoons unsweetened coconut cream
• 2tablespoons almond flour
• 1tablespoon pure cornstarch
• A pinchof salt
• 3 tablespoons Bolero Vanilla
• 1 tablespoon Bolero Coconut

How to prepare

Pudding topping

1. Whisk egg yolks with Bolero Vanilla and Bolero Coconut in a bowl with handmixer until it becomes light and fluffy (approximately 5 minutes.)
2. Combine coconut milk and coconut cream in a saucepan and warm it up on low heat until the mixture starts to boil. Then remove it from the cooktop.
3. Add almond flour and cornstarch to the egg mixture and whisk until well mixed.
4. Add a small amount of the hot coconut milk to the egg mixture and stir it well. Then add a little more milk, mix it again, and repeat this until all milk is added to the mixture. Pour it back to the pot and whisk it frequently on medium heat until it becomes thick (approximately 5-10 minutes.)

Waffles

1. Whisk the eggs in a medium-sized bowl.
2. Add coconut milk and mix it together with the eggs.
3. Add almond flour to the mixture and stir it well again.
4. Add shredded coconut, baking soda and combine them well.
5. Finally, add baking soda, sea salt, Bolero Vanilla and Bolero Cinammon. Mix them together again, thoroughly.
6. Pour the mixture into a waffle iron and bake them till they become mid-brown and crispy (approximately 4 minutes).
7. Pour the pudding on top of the waffles and serve them.